Mango Pudding
This silky mango pudding layers tropical flavors with an eye-catching finish. Warm coconut milk is thickened with a cornstarch–mango nectar slurry, creating a smooth, custard-like base that sets quickly when chilled in an ice bath. A final pour of pure mango nectar forms a bright, fruity top layer, providing contrast in both flavor and appearance. Finished with toasted shredded coconut, it’s distinctive for its simplicity, vibrant mango aroma, and elegant two-tier presentation achieved in just minutes.
Ingredients:
- 2 cups (330 ml) plus ¼ cup (41 ml) mango nectar, divided
- 4 tbsp (32 g) cornstarch
- 2 cups (473 ml) coconut milk
- 2 tbsp (10 g) toasted shredded coconut
Method:
Arrange 4 ramekins or heat safe cups in an ice bath in a casserole dish or similar high walled tray.
Add coconut milk to a small saucepan and place over high heat until it comes up to a simmer, about 5 minutes. Meanwhile, whisk together the mango nectar and cornstarch in a small bowl until no lumps remain. Once the coconut milk has started to simmer, whisk in the mango nectar cornstarch mixture. Take off the heat and strain into the ramekins or cups. Carefully and slowly pour a little mango nectar on top of each pudding (if you pour quickly it will mix with the pudding instead of sitting on top). Place in the freezer for 20 minutes, then garnish with toasted shredded coconut.